Guest guest Posted September 12, 1999 Report Share Posted September 12, 1999 I really enjoy Linda McCartney's cookbooks. I am realling looking forward to sharing her recipes. Melody * Exported from MasterCook Mac * Beefless Stew Recipe By : Linda McCartney Home Cooking Cookbook Serving Size : 4 Preparation Time :0:55 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg Onion -- chopped 4 med Carrots -- chopped 4 med Potatoes -- cubed 2 cloves Garlic -- crushed 2 ribs celery -- chopped 1/2 Red pepper -- chopped 4 tbsps Butter 1 4 1/2 oz Pk TVP chunks beef flavor OR 4 vegetable burgers 1 16 oz Cn tomatoes -- chopped 2 c Vegetable stock OR water 1c if using vegetable burgers 2 tbsps Soy sauce Salt and pepper Serve with mashed potatoes or rice and green vegs or a salad. Lightly brown onion in butter; add other vegs; saute for a few mins. Add TVP chunks and brown 3 mins over a gentle heat. Add tomatoes and enough stock just to cover. Season with soy sauce, salt and pepper, cover, simmer 30-40 mins or until thick and well cooked. Add more stock if mixture seems too dry. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 375 Calories; 12g Fat (28% calories from fat); 8g Protein; 63g Carbohydrate; 31mg Cholesterol; 689mg Sodium _____ * Exported from MasterCook Mac * Bisque Of Mushroom Soup Recipe By : Linda McCartney, Home Cooking Serving Size : 6 Preparation Time :0:40 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c mushrooms -- med. size 1 med onion -- chopped 2 c vegetable stock -- or water 7 tbsps butter -- or margarine 6 tbsps plain flour 2 c milk 1 c heavy cream salt black pepper ***GARNISH*** chopped chives 1 slivers mushrooms Set 4 of the mushrooms aside, then chop the rest finely. Place the onion with the chopped mushrooms in a saucepan and cover with vegetable stock. Cover and simmer for 30 minutes. Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan with 1 tablespoon of the butter. Melt the rest of the butter in a pan. Slowly whisk the flour into the butter to produce a smooth mixture with no lumps. Then heat the milk and whisk it into this mixture. Bring to the boil, stirring constantly, and simmer for 2 - 3 minutes. Add the mushroom and stock mixture, the sauteed mushrooms and the cream. Stir well and season to taste. Pour into bowls, garnish and serve immediately. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 380 Calories; 32g Fat (74% calories from fat); 7g Protein; 18g Carbohydrate; 102mg Cholesterol; 743mg Sodium _____ * Exported from MasterCook Mac * Cream of Celery Recipe By : Linda McCartney Home Cooking Cookbook Serving Size : 4 Preparation Time :0:25 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tbsps Butter 8 lg Ribs celery -- sliced 2 tbsps Onion -- minced OR 1 small 2 tbsps All purp flour 1 1/4 c Vegetable stock OR water 1/2 c Heavy cream Serve over pasta or beside garden peas and baby carrots. Melt butter in saucepan over very low heat. Add celery and onion; stir well to coat. Cover; leave over hat without sitrring 15 mins. Shake pan occasionally if necessary as the butter must not burn. Uncover saucepan; sprinkle flour over. Stir well; gradually add veg stock and cream. Stir constantly until mixture comes to a boil. Reduce heat; simmer, uncovered until sauce has thickened. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 216 Calories; 22g Fat (91% calories from fat); 1g Protein; 4g Carbohydrate; 71mg Cholesterol; 189mg Sodium _____ * Exported from MasterCook Mac * Growing Bean Sprouts Recipe By : Linda McCartney Home Cooking Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Text Takes 3-4 days! First, decide which beans you wish to sprout; most common are mung beans. Others include alfalfa seed, soy beans, chick peas, wheat berries, whole lentils (not split) and fenugreek seeds. Find a glass jar that holds at least 1 pint water. Rinse and measure 3 tablespoons (no more) of seeds or beans into it. Cover them with 3-4 times their volume of water and leave to sit overnight. In the morning drain all water away from the swollen seeds or beans. Cover jar with a fine piece of cheesecloth, kept in place with a rubber band around the neck. Shake jar so that the seeds settle along the side, then rest jar on its side on your window sill. Bean sprouts don't need direct sunlight or much light at all to grow. In the evening, pour a good quantity of water through the cheesecloth on to the beans. Swirl water gently round to avoid breaking off then tender sprouts; then drain again. Place jar on its side and leave it overnight. Continue in this way for 3-4 days rinsing the sprouts morning and evening. Taste the growing sprouts after 2-3 days. When the sprouts are the taste and length you find most appealing, pull them gently from the jar, place them in a lg bowl, cover with cold water and wash away the husks of the beans. Lift sprouts from the water and drain in a colander. Hint: Start a new batch of beans or seeds every day so that you always have some fresh ones available. - - - - - - - - - - - - - - - - - - Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium _____ * Exported from MasterCook Mac * Meatless Balls Recipe By : Home Cooking, Linda McCartney Serving Size : 24 Preparation Time :0:00 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb vegetable burgers 1/4 c breadcrumbs salt & pepper to taste 2 tbsps butter or margarine 1 lg onion -- chopped 1 c milk 1 egg -- beaten 1 tbsp fresh parsley -- chopped 1 tbsp soy sauce vegetable oil for frying Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside. Melt the butter in a frying pan and saute the onion until transparent. Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well. Add the onion saute. Stir thoroughly and shape into 24 small balls. Fry until well browned all over. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 20 Calories; 1g Fat (65% calories from fat); 1g Protein; 1g Carbohydrate; 11mg Cholesterol; 60mg Sodium _____ * Exported from MasterCook Mac * Meatless Sunday Roast Recipe By : Linda McCartney's Home Cooking Serving Size : 1 Preparation Time :0:00 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ROAST: 2 cloves Garlic -- minced 12 ozs Vegetable sausage mix 1 Egg 4 Vegetable schnitzles OR 5 vegetable burgers 4 1/2 ozs TVP mince -- unflavored 4 tbsps Soy sauce -- or veg extract 3 tbsps Vegetable oil SAVOURY STUFFING: 1 Loaf brown bread -- cubed 6 tbsps Margerine 5 stalks celery -- chopped 1 Onion -- chopped 4 Fresh sage leaves -- chop fine 1 tbsp Dried mixed herbs Roast Start preparing the roast the day before it's needed. Preheat oven 350. Grease and flour a large casserole dish or mold. Sprinkle one half the garlic over the inside of the dish. Measure the sausage mix, egg, and 1 pint water in large mixing bowl. Stir well and leave 5 mins for the liquid to absorb. Measure 1/4 pint water into food blender. Add veggie burgers and blend to even consistency. Mix tvp mince and 1 pint water in bowl. Stir well and let stand 5 mins. Combine sausage mix, pureed burgers, and the soaked tvp mince together in a large bowl. Add remaining garlic and soy sauce. Mix well. Coat the casserole dish with the vegetable oil, and pour the mixture into the dish, pressing it firmly on to the sides and bottom. Leave large cavity in the middle of the stuffing. Firm mixture with the back of a spoon or your knuckles. Bake 1 1/2 hours in the oven. Allow to cool, then cover and place overnight in the frig. Make stuffing Preheat oven to 350. Place cubes of bread in large mixing bowl. Melt margerine in a large frying pan. Add celery and onion and saute 5 mins, until lightly brown. Pour the saute into mixing bowl with the bread cubes. Add 1/4c water, the sage and mixed herbs. Mix very well. Fill roast cavity with this stuffing. Any remainder may be placed in baking dish and baked separately later. Turn casserole dish upside down on a baking tray, or roasting pan, without removing the dish. Place in oven and bake 45 mins. Remove casserole dish and continue baking one more hour. After half an hour, place extra stuffing in oven and bake the extra 30 mins. Serve the stuffed roast with hot gravy, extra stuffing, baked sweet potatoes, cranberry sauce, mashed and roast potatoes, etc. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 555 Calories; 46g Fat (72% calories from fat); 13g Protein; 28g Carbohydrate; 181mg Cholesterol; 4329mg Sodium _____ * Exported from MasterCook Mac * Rice in Tasty Vegetable Stock Recipe By : Linda McCartney Home Cooking Cookbook Serving Size : 4 Preparation Time :0:35 Categories : Linda McCartney Home Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Oil 1 lg Onion -- chpd 1 1/2 lbs Mushrooms -- chpd 2 tsps Garlic -- crushed 1 c Long grain rice 3 tbsps Wild rice -- opt 1 pt Vegetable stock OR water 2 tbsps Dried mixed herbs Salt and pepper Heat oil in saucepan; saute onion, mushrooms, and garlic. Add rice, stir 1-2 mins to soak up the flavor. Cover rice with stock; add herbs and seasoning. Cover with lid; simmer gently 20 mins. until liquid has been absorbed and rice is tender and fluffy. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 206 Calories; 14g Fat (59% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 9mg Sodium _____ -- For world recipes in MasterCook format: Subscribe - EthnicRegionalMCook- or //EthnicRegionalMCook Quote Link to comment Share on other sites More sharing options...
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